Multigrain Grilled Cheese Sandwiches Recipes

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LIGHT GRILLED CHEESE SANDWICHES



Light Grilled Cheese Sandwiches image

Use rye or pumpernickel bread and Swiss cheese for variety. Note correct method of preparing the bread in step 1.

Provided by ChefWhiz

Categories     Lunch/Snacks

Time 11m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 3

8 slices whole wheat bread (whole-wheat or multigrain)
8 teaspoons light butter (light or reduced-fat) or 8 teaspoons margarine (light or reduced-fat)
6 ounces low-fat cheddar cheese (nonfat or reduced-fat) or 6 ounces American cheese, thinly sliced (nonfat or reduced-fat)

Steps:

  • Arrange bread slices on flat surface.
  • Spray 1 side of each slice with the butter cooking spray or spread with 1 teaspoons of the light butter or reduced-fat margarine.
  • Preheat large nonstick skillet or griddle over medium-low heat and place sandwiches in it.
  • Cook for about 3 minutes on each side, or until the bread is toasted and cheese is melted.
  • Cut each sandwich in half, and serve hot.

MULTIGRAIN GRILLED CHEESE SANDWICHES



MULTIGRAIN GRILLED CHEESE SANDWICHES image

Categories     Cheese     Dinner

Number Of Ingredients 11

4 plum tomatoes, halved lengthwise
2 tablespoon(s) extra-virgin olive oil, plus more for brushing
1 tablespoon(s) sherry vinegar
1 thyme sprig
1 teaspoon(s) thyme leaves
Salt and freshly ground pepper
1 small clove garlic, minced
8 slice(s) multigrain bread
3/4 cup(s) shredded Manchego cheese
3/4 cup(s) shredded smoked cheddar cheese
3/4 cup(s) shredded Gouda cheese

Steps:

  • Preheat the oven to 450°F. In a bowl, toss the tomatoes with the 2 tablespoons of oil, the vinegar, and thyme sprig and season with salt and pepper. Arrange the tomatoes cut side down on a rimmed baking sheet and roast in the upper third of the oven for 10 minutes, until the skins begin to shrivel. Remove the skins. Turn the tomatoes over and roast for 10 minutes longer, until softened and lightly browned. Sprinkle with the garlic and thyme leaves and season lightly with salt and pepper. Preheat a panini press or grill pan. Arrange the bread slices in pairs and very lightly brush 1 side of each slice with oil. Turn the bread oiled side down and mound half of the cheeses on 4 of the slices. Top with the tomatoes, the remaining cheese, and the remaining bread, oiled side up. Grill until the bread is toasted and the cheese is melted. Cut the sandwiches in half and serve.

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